Baker's Field Flour & Bread is linking the key people necessary to make delicious bread: farmers, millers, and bakers. They are bakers milling flour for bakers, and purchase most of their grain directly from farmers in the upper Midwest.
Steve chose the “stone-cold-milling” method because the key elements of the whole grain (the bran, endosperm, and germ) are kept more intact than flour milled by contemporary roller mills. By milling at lower temperatures, the naturally occurring vitamins, minerals and oils are retained.
Steve has also served as a judge in previous Mill City Farmers Market bread baking contests.